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German Chocolate Layer Cake

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  • Prep 40 min
  • Total 2 hr 50 min
  • Servings 16
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Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don’t have to take our word for it! More than one reviewer has declared this to be the “best German chocolate cake ever” and we can’t argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you’ll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
By Betty Crocker Kitchens
Updated Jul 23, 2023
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Ingredients

Cake

  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

Filling and Topping

  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 1 can (12 oz) evaporated milk
  • 4 egg yolks
  • 1 package (7 oz) flaked coconut (2 2/3 cups)
  • 2 cups chopped pecans
  • 3 teaspoons vanilla
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 2
    In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
  • 3
    Cut each cake layer horizontally into 2 layers. On serving plate, place 1 cake layer, cut side up. Spread with about 1 1/3 cups filling; top with second layer. Spread about 1 1/3 cups filling on top; top with third cake layer. Spread with remaining filling.
  • 4
    With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
  • 5
    In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    To evenly cut cake layers in half, use a rule to measure halfway up the side of the cake and mark that point with a toothpick. Continue measuring and marking all the way around the cake. Then using the toothpicks as your guide, cut through the cake using a long, thin serrated knife.
  • tip 2
    You can’t go wrong with this cake, but if you’re looking to make a cake completely from scratch, try our beloved German Chocolate Cake.
  • tip 3
    Watch closely when warming frosting in the microwave. It does not need a lot of time before it starts to melt down into a looser texture for drizzling.
  • tip 4
    To separate eggs--crack eggs, one at a time and place each yolk and white in separate custard cups. Cover and refrigerate egg whites for another use.

Nutrition

550 Calories, 34g Total Fat, 6g Protein, 56g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
370mg
15%
Potassium
180mg
5%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
9%
Sugars
41g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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